I was too broke for a cappucino somewhere so I invited my friend over instead, rushed home after work and quickly baked her a cake. It’s such an easy recipe. I found it on the reverse of the Nestlé Cacao label quite a few years ago. I didn’t have dark chocolate for the icing so I dumped a load of cacao in it to make up for it. I used a step ladder to pick a lemon from the tree in my garden. Fresh lemon juice, vanilla essence and good quality coffee is my secret for great ‘chocolate’ icing:)
Chocolate cake by Herman Lensing
- 8 eggs, separated
- 420g (500ml) castor sugar
- 250ml sunflower oil
- 250ml warm water
- 280g (500ml) cake flour
- 30ml baking powder
- 60ml cacao
- 5ml salt
- 100ml Frangelico, or any other liqueur
- 500g butter
- 650g (1250ml) icing sugar, sifted
- 80ml cacao, sifted
- 250g strawberries
Heat oven to 180°C. Spray two 30cm spring form pans and line with baking paper. In a medium size bowl, beat eggs and sugar well. Add oil and water and mix well. Sift all the dry ingredients together and mix into the oil mixture. Beat egg whites until soft peak stage and fold into the mixture. Divide equally into two pans and bake for 30-35 minutes or until ready. Sprinkle with Frangelico and let it cool.
Cream the butter for the icing with an electric mixer until light and creamy. Add icing sugar and cacao and mix well. Divide each cake into two layers with a sharp knife. Divide the icing sugar between each layer and place on top of each other. Ice the top of the cake as well. Place strawberries on top and serve.
If anyone tries this, let me know how it turns out. There might be differences depending on your country or altitude. This is a South African recipe. I hope it works!